How To Make Momofuku’s Famous Soy Sauce Eggs

Why It Matters

The recipe highlights precise technique and simple ingredients to elevate an everyday ingredient, offering a reliable, make-ahead snack that can enhance home cooking and restaurant prep. Its long shelf life and easy execution make it practical for both home cooks and food service operations.

Summary

This video demonstrates how to make Momofuku’s famous soy sauce eggs, adapted from Christina Tosi’s Milk Bar Life. The host dissolves sugar in hot water, adds sherry vinegar and low-sodium soy sauce to create the marinade, then cooks six eggs for precisely 6 minutes 50 seconds before plunging them into an ice bath and peeling in water. The peeled eggs are marinated in the sauce in the fridge for two to six hours, producing eggs with a seasoned exterior and creamy interior. The host recommends serving with mayonnaise and chili oil and notes the eggs keep in the fridge for up to a month.

Original Description

https://food52.com/recipes/35930-momofuku-s-soy-sauce-eggs